By Brenda Davis; The Kick Diabetes Cookbook Put all of the ingredients except water in a food processor and process until smooth, stopping occasionally to scrape down the bowl.…
I make a huge smoothie every other day, saving the remainder for the next day. On the day that I make the smoothie, I drink two big glasses (14 oz each)
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
This dish is so tasty that I make it three or more times a month and I am now on my second bag of fermented black beans.
(With crispy skins, optional)
One of Chef AJ’s favorite meals; she serves them with apple sauce and red onion.
Cheese Sauce: 1 ½ Cups Finely Diced Russet Potatoes (About 1 Medium Potato) ¼ Cup Finely Diced Red Bell Pepper ½ Small Yellow Onion, Diced 2 Tbsp. Raw Cashews…